I’m back from my bike travels and it was a good trip. No disasters, no road rash, just calm country island roads. There wasn’t as much bike-riding as in our past rides, but it was leisurely and it was nice to be camping and enjoy time away from the computer. We went only on 2 of the Islands, Lopez and San Juan, which were very bike-friendly with lots of rolling hills and wide shoulders to ride on. All in all, I wasn’t too keen on the small bit of the San Juans that we saw, I much prefer the hippy/laid-back vibes of the Canadian Gulf Islands. Oh well, I got to try Hawaiian shaved ice for the first time and now I’ve got to find some of that icy magic here in Vancouver.

I’ve been dreaming about the perfect biscuit for a long time. My very first try was a disaster and the results ended up in the trash bin. I then tried this recipe which worked well for me…easy to whip up, vegan-friendly and tasty. And while my biscuit making chops were satisfied at the time, I decided to venture out and try a new kind of biscuit: the winsome drop biscuit. Oh. My. What took me so long?

This recipe comes via Yum Sugar who used a Cooks Illustrated recipe and it does not disappoint. These are even easier to make since they don’t require any fussy rolling or cutting. Just drop that slovenly blob of dough onto the cookie sheet and you are gravy (oh, gravy!). Enjoy.

1. Preheat oven to 475. In a large mixing bowl, whisk together the first 5 ingredients. Set aside.

2. In a smaller bowl, mix together the buttermilk and melted butter. Apparently it should look like this (scroll down to #4), but mine never got to that stage. No worries if you don’t get lumps, because my biscuits rocked and so will yours. Using a rubber spatula, add the wet ingredients to the dry, stirring until the mixture begins to pull away from the bowl. Don’t over mix!

Being a busy mom of 3 kids, I typically use an all-purpose pancake/biscuit mix because it is quicker. However, this recipe stopped me in my tracks! We WILL be doing this for the weekend, yummy thanks to you! Just have to make sure to get butter…

I made these last night and used whole wheat pastry flour instead of the all purpose, and had to use a sub for the buttermilk as well (using skim milk), but they’re delicious. I actually passed the recipe on to a coworker today.

These were heaven. I used 1/2 AP flour and 1/2 white whole wheat flour. I used yumsugar’s suggestion of using a greased 1/4 cup measure for portioning the biscuit dough. They emerged from the oven lovely, light and delicious. No more rolling and cutting!

This recipe is a cinch! I will never use Bisquick again! Good bye hockey pucks! I greased a 1/4 c. ice cream scoop to make things even easier (I just used the butter wrapper) sooo easy and the return was overwhelming pleas to make more.